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Table of Contents
- Chef Tips
- Video Tutorial
- Looking for more similar recipes?
- The Recipe
Chef Tips:
- Don’t overcook the chicken breast. Chicken breast tends to dry out compared to chicken thighs, so be careful when you add the chicken back into the sauce and finish cooking it. Use a meat thermometer and aim for 165F at the thickest part of the chicken.
- The mushrooms and shallots will take a good amount of time to cook down, about ~7-8 minutes on medium high heat. The mushrooms will also soak up the oil pretty fast, but you’re welcome to add a splash of water or more oil to help it continue cooking (some liquid also helps to prevent scorching the pan).
- Coat the chicken with either flour or cornstarch. This will help with the browning and also help thicken the marsala sauce.
- Finish with a tablespoon of butter or heavy cream if you’d like – this is the classic way to finish this dish, but I find the olive oil is nice and light! Paired with the broccoli salad – this is super satisfying.
Other great chicken/broccoli recipes:
- Mushroom Orzo with Spiced Chicken
- Baked Chicken Parm with Mushroom Orzo
- Honey Gochujang Steamed Chicken with Broccoli and Asparagus
Video Tutorial
Recipe
Chicken Marsala (without cream) and Charred Broccoli Salad
Equipment
- 1 knife
- 1 Pan
Ingredients
For the broccoli salad
- 1 lb broccoli
- 2 tablespoons of lemon juice, about 1/2 lemon
- 1 lb Zucchini
- 1/4 cup grated or shredded Pecorino cheese
- 3 tablespoons chopped fresh cilantro, or basil
- Neutral oil
- kosher salt
- Black pepper
For the chicken marsala
- 1.5 lbs chicken breasts, butterflied
- 1 shallot, sliced 1/4” thick
- 6 ounces mushrooms, sliced 1/2” thick
- 1/4 cup cornstarch
- Kosher salt
- 2 tablespoons olive oil
- 1/4 cup of red wine
- 1/2 cup of chicken broth
- basil, for garnish
Instructions
Prep the broccoli salad:
- Slice the broccoli into 1/2” thick cross sections.1 lb broccoli
- Slice the zucchini into 1/2” planks.1 lb Zucchini
- Chop the herbs.3 tablespoons chopped fresh cilantro
- Cook the broccoli and zucchini – you can do this on the grill until tender (about 8 minutes), on the stovetop (about 4-5 minutes), or in the oven at 400F, flipping half way through (20 min for broccoli, 10 min for the zucchini).
- Chop the cooked zucchini and broccoli into 1/2” pieces. Add the chopped veggies into a mixing bowl along with the pecorino cheese, lemon juice, chopped herbs, and more freshly ground black pepper.2 tablespoons of lemon juice, 1/4 cup grated or shredded Pecorino cheese, Black pepper
For the chicken marsala:
- Slice the mushrooms and shallots.6 ounces mushrooms, 1 shallot
- Butterfly the chicken breasts so they are ~1/2”-1” thick. Season all sides with kosher salt.1.5 lbs chicken breasts, kosher salt
- Add the cornstarch to a shallow plate. Coat the chicken in the cornstarch and set aside on a plate.1/4 cup cornstarch
- Heat a pan on medium high heat. Add 1 tablespoon of olive oil, then add an even layer of the chicken breasts. Cook for 3-4 minutes, or until brown, then flip. Cook for another 2 minutes, then remove from the heat. Repeat for any remaining chicken that didn’t fit into the pan initially.Neutral oil
- To the pan, add another tablespoon of olive oil. Add the sliced shallots and mushrooms. Cook for 7-8 minutes on medium high heat. When the mushrooms are cooked and the shallots are soft, add a pinch of salt, then deglaze with the red wine. Let this cook down for 1-2 minutes, then add the chicken broth. Bring this up to a simmer, then add in the browned chicken. Add another pinch of salt to the sauce and cook the chicken for another 3-5 minutes, or until the inside has reached 165F. You can add another 1/4 cup of water or chicken broth if it doesn’t look like there’s enough sauce.Kosher salt, 1/4 cup of red wine, 1/2 cup of chicken broth, 2 tablespoons olive oil
- Plate the chicken, add some sauce over the chicken, and garnish with basil. Top with several large scoops of the charred broccoli and squash salad to the side and top of the chicken.basil
Nutrition
Calories: 360kcal, Carbohydrates: 21g, Protein: 42g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 248mg, Potassium: 1448mg, Fiber: 5g, Sugar: 6g, Vitamin A: 985IU, Vitamin C: 128mg, Calcium: 84mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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